There’s a practice we have admired for a long time which we’re going to explore in this post to see if our assumptions are correct. Occasionally you see a new startup coffee business dive in the deep end and drop some serious coin on the best espresso machine they can
Last month, we wrote about why you might want to shake your grounds before making espresso. Lance Hedrick’stestingshowed that shaking was somehow dramatically increasing extraction in his espressos, while simultaneously decreasing shot time. We explored a few possible reasons why this might be, from elimination of static to the mysterious
A couple of weeks ago, coffee influencer Lance Hedrick released a pair of videos with the potential to radically shake up the way that we make our espresso. According to Lance’s testing, shaking the coffee grounds for a few seconds before pouring them into the portafilter greatly increases extraction. In fact,
Back in February, Lance Hedrick showed the world that shaking your grounds before making an espresso could both increase the extraction and reduce the shot time of your espresso. The effect on extraction was striking, but it was the fact that it also decreased shot time that really fascinated us.
It’s debatable who invented the triple ristretto, but if Paul Bassett didn’t invent it, he certainly made it famous. Here’s how the story goes: Paul was representing Australia in the 2003 World Barista Championships and narrowly missed out on getting into the finals. Upon close inspection, Toby Smith (the guy